mobrien
Stubborn Scientist Brewing
- Joined
- 6/3/05
- Messages
- 591
- Reaction score
- 1
Hi everyone,
I'm wanting to know a bit more about the way malts (grains) are prepared, purely for my own education. Specifically, I want to know about crystal malts compared to pale malts, and what is actually done to them and why we should limit batches to 10% or so. I assume its to do with the roasting increasing tanins (which I think decrease pH in addition to bad flavours) and the heat destroying the enzymes outside the grain - but then that is an assumption on my part - now I want to know!
Can anyone point me in the direction of some good reading (web or book). I'm looking at getting a couple of brewing books for my San Francisco trip (designing great beers, brewing science) so these may have it in there, but I am interested right now!
Thanks for any pointers.
Matt
I'm wanting to know a bit more about the way malts (grains) are prepared, purely for my own education. Specifically, I want to know about crystal malts compared to pale malts, and what is actually done to them and why we should limit batches to 10% or so. I assume its to do with the roasting increasing tanins (which I think decrease pH in addition to bad flavours) and the heat destroying the enzymes outside the grain - but then that is an assumption on my part - now I want to know!
Can anyone point me in the direction of some good reading (web or book). I'm looking at getting a couple of brewing books for my San Francisco trip (designing great beers, brewing science) so these may have it in there, but I am interested right now!
Thanks for any pointers.
Matt